Until recently, it rarely occurred to me to make a warm dip. Lately, though, as the holiday season fast approaches, I’ve been seeing warm dip recipes everywhere and have been totally inspired by them! This hot walnut sausage dip is my first take on the warm and cozy fall appetizer, and we’re pretty obsessed with it.
Let’s get one thing out of the way first, though: This is not a “pretty” recipe. 🙈 In fact, I felt so insecure about the homely look of this hot walnut sausage dip that it almost didn’t see the light of day.
But you guys, it’s so. good. It’s warm and comforting, packed with a spicy kick and full of flavor. It’s everything I could ever want in a dip, and T agreed. We ate a big skillet of it for dinner last week with a mountain of tortilla chips and were in heaaaaven. I was shocked to hear how many of T’s colleagues and even some of the students tried and enjoyed the leftovers he brought to school.
That’s it, I thought, this hot walnut sausage dip is definitely too good to be hidden in the dark cave of the drafts folder for eternity. No, the world very clearly needs this dip, and it would be selfish of me to keep it a secret. 😋
Plus, it turns out, you can make anything a little prettier with some brightly-colored veg. 🌶🌽
How to make this humble hot walnut sausage dip
Making this hot walnut sausage dip is as easy as simple as: blend, stir, bake, and eat! This makes it rather ideal for the busy holiday season when you need an appetizer STAT but don’t have a ton of time to cook something extravagant.
It’s also a really adaptable recipe. The ingredients used are easy to find pantry staples but can totally be swapped for similar ingredients in your own kitchen. Got a green pepper on its last leg? Dice it up and toss it in there. Onions about to go? Cook ’em up and throw ’em in too! No pinto beans but, like, ten cans of chickpeas in your pantry? Sure, that’ll work. And also, I totally feel you on that ten cans of chickpeas thing. Chickpeas are awesome.
Other vegan appetizer ideas for the holidays:
- Vegan Stuffing & Walnut Sausage Balls (another great use for that walnut sausage too!)
- Carrot Dogs in a Blanket
- Polenta Pizza Bites
I’m excited to test this hot walnut sausage out at some holiday parties this year! If you give the recipe a go, be sure to tell us how it went! You can rate the recipe and leave a comment below, or tag us in your photos on Instagram. We’re @theplantpowercouple with the ‘the’. Enjoy!
25 minPrep Time:
25 minCook Time:
50 minTotal Time:
- 4 cups water
- 1/4 cup veggie bouillon powder
- 1/2 cup dry red lentils (rinsed)
- 3/4 cup raw cashews
- 3 large cloves garlic
- 1 chipotle pepper (canned in adobo)
- 1/4 cup nutritional yeast
- 1 Tbsp lemon juice
- 2 tsp onion powder
- 1 tsp sea salt
- 1 batch sausage-style walnut meat
- 1 7-oz can diced green chiles
- 1 15-oz can pinto beans
- 1 Tbsp paprika (optional, for color + some kick)
- To a medium sauce pan, add the water, bouillon powder, red lentils, and cashews and stir. Cover and bring to a boil. When boiling, remove the cover and turn the heat to medium. Cook, stirring occasionally, for 15 minutes. In the mean time, preheat your oven to 350F and get out a large oven-safe dish like a cast-iron pan or casserole dish.
- Add the contents of your sauce pan along with the other sauce ingredients to a high-powered blender or food processor. Blend until smooth, scraping down the sides as needed. Taste and adjust seasonings as desired.
- Pour the sauce into a large mixing bowl and stir in the walnut meat, pinto beans, green chiles, and optional paprika. Pour this mixture into your oven-safe container and place in your preheated oven. Bake for 20-30 minutes until the top is browned and dip thick.
- Top your dip with sliced jalapenos, roasted corn, diced tomatoes, etc. and serve warm with tortilla chips. Enjoy!